Search Results - "LEE KWANG GEUN" :: K.UTB vyhledávací portál

Improvement of Robusta coffee aroma with l‐leucine powder

by Jo, Ara, Park, Hyunbeen, Lee, Seongho, Lee, Kwang‐Geun
Published in Journal of the science of food and agriculture (01.05.2023)

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Effect of various roasting, extraction and drinking conditions on furan and 5-hydroxymethylfurfural levels in coffee

by Park, Sung-hyun, Jo, Ara, Lee, Kwang-Geun
Published in Food chemistry (01.10.2021)

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Effect of ultrasound and microwave treatment on the level of volatile compounds, total polyphenols, total flavonoids, and isoflavones in soymilk processed with black soybean (Glycine max (L.) Merr.)

by Lee, Minju, Lee, Kwang-Geun
Published in Ultrasonics sonochemistry (01.10.2023)

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Analysis of volatile compounds and antioxidant activity in rice extracts (Oryza sativa L.) extracted by various conditions

by Lee, Hana, Lee, Gaeun, Kim, Yuri, Ahn, Hyunwoo, Lee, Kwang‐Geun
Published in International journal of food science & technology (01.08.2022)

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Isolation and characterisation of the bacteriocin‐producing Leuconostoc citreum HW02 from malts

by Ahn, Hyunwoo, Lee, Daehyeop, Lee, Seongho, Lee, Kwang‐Geun
Published in International journal of food science & technology (01.01.2023)

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Effect of organic acid-soaking and sonication on the formation of volatile compounds and α-dicarbonyl compounds in Robusta coffee

by Lee, Haeun, Yim, Jonggab, Lee, Youngji, Lee, Kwang-Geun
Published in Ultrasonics sonochemistry (01.10.2023)

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Analytical method to detect adulteration of ground roasted coffee

by Song, Ha Yan, Jang, Hae Won, Debnath, Trishna, Lee, Kwang‐Geun
Published in International journal of food science & technology (01.01.2019)

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Analysis of Arsenic Species in Processed Rice Bran Products Using HPLC‐ICP‐MS

by Kim, So Young, Seo, Dongwon, Yoo, Miyoung, Lee, Kwang‐Geun
Published in Journal of food science (01.10.2018)

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Furan Levels and Sensory Profiles of Commercial Coffee Products Under Various Handling Conditions

by Han, Jeesoo, Kim, Mina K., Lee, Kwang‐Geun
Published in Journal of food science (01.11.2017)

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Validation of analytical method for furan determination in eight food matrices and its levels in various foods

by Jeong, Soo‐Young, Jang, Hae Won, Debnath, Trishna, Lee, Kwang‐Geun
Published in Journal of separation science (01.03.2019)

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Correlating Consumer Perception and Consumer Acceptability of Traditional Doenjang in Korea

by Kim, Mina K, Lee, Kwang‐Geun
Published in Journal of food science (01.11.2014)

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Optimisation of extraction conditions for terpenoids in Schizandra chinensis Baillon using the response surface method

by Yang, So‐Jeong, Lee, Kwang‐Geun
Published in Flavour and fragrance journal (01.09.2020)

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Effect of citrulline, urea, ethanol, and urease on the formation of ethyl carbamate in soybean paste model system

by Kim, Yong Gun, Lyu, Jihye, Kim, Mina K., Lee, Kwang-Geun
Published in Food chemistry (15.12.2015)

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Consumer Awareness and Interest Toward Sodium Reduction Trends in Korea

by Kim, Mina K, Lee, Kwang‐Geun
Published in Journal of food science (01.07.2014)

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Antioxidative activities of volatile and non‐volatile extracts of Schisandra chinensis Baill fruit

by Park, Min‐Seon, Park, Min‐Sun, Lee, Kwang‐Geun
Published in Flavour and fragrance journal (01.07.2020)

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Determination of 113 pesticides in hot pepper powder in Korea

by Lee, Donghun, Jeong, Minhong, Byun, Ji Eun, Lee, Kwang-Geun
Published in Journal of Pesticide Science (20.05.2021)

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Reduction of 4(5)‐Methylimidazole Using Cookie Model Systems

by Jung, Min‐Chul, Kim, Mina K., Lee, Kwang‐Geun
Published in Journal of food science (01.10.2017)

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Analysis of Furan in Red Pepper Powder Treated by Three Methods-Boiling, Roasting, and Frying

by Kim, Sookyoung, Lee, Haeun, Lee, Kwang-Geun
Published in Frontiers in nutrition (Lausanne) (06.05.2022)

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Analysis of volatile compounds of black bean, mung bean, and soybean extracts prepared with distillation under reduced pressure–continuous liquid–liquid extraction and hot water extraction

by Han, Eunji, Ahn, Hyunwoo, Lee, Seongho, Lee, Kwang-Geun
Published in Chemical and biological technologies in agriculture (09.12.2022)

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Development and validation of analytical methods for ethyl carbamate in various fermented foods

by Lim, Hyo-Shin, Lee, Kwang-Geun
Published in Food chemistry (01.06.2011)

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